Chicken Gyoza Recipe (Fried Dumplings)

Servings: 5 Total Time: 45 mins Difficulty: Intermediate
These crispy chicken gyoza are easy to make and pair perfectly with a savory dipping sauce!
fried dumplings chicken gyoza recipe pinit View Gallery 3 photos

If you’ve ever wondered how to make chicken gyoza at home that tastes just like the ones from your favorite Japanese restaurant, you’re in the right place! These crispy-bottomed dumplings are packed with a juicy, flavorful chicken filling and wrapped in a delicate homemade dough. If you’re meal prepping for the week, this chicken gyoza recipe will become your go-to!

Chicken gyoza dumplings

Gyoza, originally from China where they are called “jiaozi,” were introduced to Japan in the early 20th century. Unlike their Chinese counterparts, which are often boiled or steamed, Japanese gyoza are typically pan-fried for a delightful contrast between crispy bottoms and soft, juicy fillings. These dumplings have become a staple in Japanese cuisine. It’s served in ramen shops, izakayas, and even at home as a comfort dish.

Making chicken gyoza from scratch might sound intimidating, but trust me, it’s easier than you think—and super fun! Plus, store-bought dumplings can’t compare to the freshness and authentic taste of homemade ones. With this step-by-step guide, you’ll learn the secrets to the perfect pan-fried dumplings! Golden and crispy on the outside, tender and juicy inside, and served with an umami-packed dipping sauce that will have you licking your fingers.

Impress your taste buds (and maybe your guests) with these irresistible chicken gyoza!

Difficulty: Intermediate Prep Time 30 mins Cook Time 15 mins Total Time 45 mins
Servings: 5

Description

A step-by-step guide to making homemade chicken gyoza with a flavorful filling.

Gyoza Dough

Filling

For the Dipping Sauce

Instructions

  1. Make the Dough
    In a bowl, mix flour and salt. Gradually add warm water while stirring. Knead into a firm dough. Wrap in plastic wrap and let rest for 15 minutes. Knead again, then rest for 1 hour.
  2. Prepare the Filling
    Finely chop the leek, green onion, and garlic. Mince the chicken breast. Combine with ginger, cornstarch, soy sauce, fish sauce, salt, and pepper. Mix well.
  3. Roll and Cut Dough
    Roll out the dough on a floured surface until thin. Cut circles using a 3.5-inch cutter. Dust with cornstarch to prevent sticking.
  4. Fill and Fold
    Place 1 tsp of filling in each wrapper. Lightly wet the edges, fold in half, and pinch to seal, making pleats along the edge.
  5. Cook the Gyoza
    Heat sunflower oil in a pan. Place gyoza flat-side down and fry for 6 minutes until golden. Add 3/4 cup of water, cover, and steam for 10 minutes. Remove lid and let water evaporate. Drizzle with sesame oil and crisp for another 6 minutes.
  6. Prepare the Sauce
    Mix soy sauce, rice vinegar, sesame oil, and green onion in a small bowl. Serve with hot gyoza!
Keywords: chicken gyoza, chicken gyoza recipe, homemade gyoza, Japanese dumplings, pan-fried gyoza, how to make gyoza

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Frequently Asked Questions

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Can I make gyoza with pork instead of chicken?

>Absolutely! Traditional Japanese gyoza are often made with ground pork. Simply substitute the chicken with an equal amount of ground pork for a richer flavor.

Can I replace leeks with another vegetable?

Yes! If you don’t have leeks, finely chopped cabbage or napa cabbage works great as a substitute.

What can I use instead of fish sauce?

If you don’t have fish sauce, you can replace it with extra soy sauce or a splash of Worcestershire sauce for a similar umami boost.

How do I prevent my gyoza from sticking to the pan?

Make sure to use a non-stick pan or a well-seasoned cast iron skillet. Also, don’t move the gyoza around too much while frying, and ensure there's enough oil.

Can I make gyoza dough in advance?

>Yes! You can prepare the dough a day ahead and store it in the fridge wrapped in plastic wrap. Let it come to room temperature before rolling it out.

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